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National Lemonade Day-May 5, 2013

Lemonade With Mint

Mint or Lavender LemonadeMake a simple syrup in a saucepan – ¾ cup sugar, ½ cup water, ¾ cup packed fresh mint leaves (for lavender lemonade substitute 1 ½ tablespoons dried lavender flowers for fresh mint). Bring to simmer, stirring occasionally, & cook until sugar is dissolved. Remove from heat & let steep for 10-15 minutes. Strain through a sieve, catching liquid in large measuring cup, pressing mint leaves to extract liquid. In large pitcher, combine sugar syrup with 1 2/3 cups fresh-squeezed lemon juice, 4 cups ice & 4 cups water (or more, to taste). Pour into glasses or Mason jars (I had 1 pint size; we filled them half-full w/lemonade, then added ice cubes), garnish with lemon slices & sprig of mint. Makes 6-8 servings. Note: I doubled this recipe and served it to our volunteers after our field trip with West Dallas Community School on Tuesday. Refreshing-just like being with kids in the garden.

Annette

Recipe from The Dallas Morning News

To read more about National Lemonade Day, click here.

2 responses »

  1. Mmmmm, love lemonade. Now I’m thirsty!

    Reply
  2. The lavender version look good too!

    Reply

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